Soy Sauce Fermentation Technician

LEE KUM KEE•Newnan, GA

3d•Onsite

About The Position

The Soy Sauce Fermentation Technician is responsible for performing fermentation-related operations, including fermentation tank monitoring, UHT/pasteurization processes, mixing and circulation, yeast activation and inoculation, Koji seed preparation, sampling, and process documentation. This role works closely with the Fermentation Lead, Quality Assurance, Engineering, and Technical teams to ensure proper process control, safety, and product quality. May require Saturday work or overtime based on production needs.

Requirements

Experience in fermentation, brewing, biotechnology, or food manufacturing
Understanding of basic fermentation principles
Ability to follow SOPs and maintain accurate documentation
Ability to work in hot and wet environments and lift to 50 lbs
Basic English communication skills
Chinese language ability required for technical communication

Nice To Haves

Experience with fermentation tanks, UHT, or CIP systems
Knowledge of GMP / HACCP / BRC
Basic microbiology knowledge

Responsibilities

Operate fermentation tanks, including mixing, recirculation, and temperature control.
Monitor fermentation parameters such as temperature, pH, salinity, aroma, and foam behavior.
Record process data, deviations, and observations accurately.
Operate UHT, pasteurization, or holding systems for fermentation liquid.
Verify temperature, flow rate, holding time, and system stability.
Report abnormal readings or equipment concerns.
Set up and verify mixing cycles based on SOPs.
Adjust mixing speed, circulation flow, and timing as required.
Check mixing uniformity and identify flow inconsistencies.
Perform yeast activation and inoculation according to SOPs.
Verify yeast activity based on aroma, behavior, and settling characteristics.
Maintain yeast tools and ensure sanitation before and after use.
Prepare and measure Koji seed according to dosage requirements.
Verify Koji seed condition, including moisture, aroma, and viability.
Ensure uniform distribution and proper storage conditions.
Maintain Koji seed inventory and follow FIFO practices.
Perform fermentation sampling using aseptic procedures.
Submit samples to QA for analysis (AAN, TN, pH, color, viscosity).
Communicate deviations and support corrective actions.
Operate pumps and valves for tank-to-tank material transfers.
Verify line setup, connections, and flow direction.
Perform CIP for fermentation tanks and related piping.
Verify chemical concentration, temperature, and cleaning steps.
Follow GMP, chemical safety, and LOTO requirements.
Work with Fermentation Lead, QA, Engineering, and Technical teams.
Report process deviations and provide feedback for improvement.
Participate in technical discussions related to UHT, mixing, yeast, and Koji seed.